This is a community recipe contributed by Matthew French.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Avallen Calvados |
| 15 ml | Lemon juice (freshly squeezed) |
| 2.5 ml | La Fée Parisienne absinthe |
| 30 ml | Hayman's London Dry Gin |
| 7.5 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 5 ml | Monin Grenadine syrup |
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